Friday, November 19, 2010

Hearty short ribs

photo found here

I made this recipe last night and it was so yummy! I served it with mashed potatoes, carrots, salad and rolls. Reminds me a lot of pot roast.

Hearty Short Ribs
Recipe found at taste of home


* 1 large onion, sliced
* 4 pounds bone-in beef short ribs
* 1/2 pound sliced fresh mushrooms (i used an 8 0z. pkg)
* 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
* 1/2 cup water
* 1 envelope brown gravy mix
* 1 teaspoon minced garlic
* 1/2 teaspoon dried thyme (i omitted this but want to try it next time)
* 1 tablespoon cornstarch
* 2 tablespoons cold water

Hot mashed potatoes


* Place onion in a 5-qt. slow cooker; top with ribs. Combine the mushrooms, soup, 1/2 cup water, gravy mix, garlic and thyme; pour over ribs. Cover and cook on low for 6 to 6-1/2 hours or until meat is tender.
* Remove meat to serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil.
* Combine cornstarch and cold water until smooth. Gradually stir into pan. Bring to a boil. Cook and stir for 2 minutes or until thickened. Serve with meat and mashed potatoes. Yield: 6 servings.

* could try this recipe using a roast

Wednesday, August 25, 2010

menu plan 8/26-9/1

Thursday: grilled summer porkchops

Friday: campout bring dessert: blueberry cheesecake

Saturday: southwestern beef
*cilantro lime coleslaw

Sunday: husband's in charge

Monday: chicken fettucine
treat: peaches n cream pie

Tuesday: leftovers or freezer meal

Wednesday: peking porkchops

Thursday, August 5, 2010

menu plan 8/5-8/11

thursday: harvest vegetable quiche (freeze one)

friday: marinated steak
*mashed potatoes
dessert: chocolate pie

saturday: steak fajitas

sunday: husband in charge

monday: spaghetti (freeze half)
*squash or green salad
*garlic bread
treat: no bake cheesecake or yogurt pie

tuesday: leftovers or freezer meal

wednesday: chinese chicken salad (crockpot chix freeze some)

Wednesday, July 21, 2010

Menu Plan 7/22-7/28

Thursday: grilled summer porkchops
*grilled corn
*spinach salad

Friday: hot dogs
*grape broccoli salad
*fruit salad
*baked beans

Saturday: picnic

Sunday: honey butter shrimp tacos
*mango salsa or pineapple salsa
*avocado rolls
*creamy grape salad
*summer bean salad
dessert: black bottom pie

Monday: Grilled teriyaki burgers
*summer bean salad
*creamy grape salad

Tuesday: leftovers

Wednesday: pork carnitas
*fresh fruit

Thursday, May 27, 2010

Honey Walnut Shrimp

this was a seriously yummy recipe! even my 3 year old gobbled it up. i've got one more honey walnut shrimp recipe to try to compare, i'll let you know which one is better, but for now this one was great!

Honey Walnut Shrimp

recipe found at allrecipes

• 1 cup water
• 2/3 cup white sugar
• 1/2 cup walnuts
• 4 egg whites
• 2/3 cup mochiko (glutinous rice flour) (I used cornstarch instead)
• 1/4 cup mayonnaise
• 1 pound large shrimp, peeled and deveined
• 2 tablespoons honey
• 1 tablespoon canned sweetened condensed milk
• 1 cup vegetable oil for frying

1. Stir together the water and sugar in a small saucepan. Bring to a boil and add the walnuts. Boil for 2 minutes, then drain and place walnuts on a cookie sheet to dry.
2. Whip egg whites in a medium bowl until foamy. Stir in the mochiko until it has a pasty consistency. Heat the oil in a heavy deep skillet over medium-high heat. Dip shrimp into the mochiko batter, and then fry in the hot oil until golden brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels.
3. In a medium serving bowl, stir together the mayonnaise, honey and sweetened condensed milk. Add shrimp and toss to coat with the sauce. Sprinkle the candied walnuts on top and serve.
*Can cook walnuts in 2 Tbsp. butter and 2-3 Tbsp. brown sugar

*Served over rice

*Suggested side dishes: broccoli , pineapple

Pistachio Cake

this would be a fun cake for st. patrick's day. it was extremely moist!

Pistachio Cake III
recipe found at allrecipes

• 1 (18.25 ounce) package yellow cake mix
• 1 (3.4 ounce) package instant pistachio pudding mix
• 4 eggs
• 1 1/2 cups water
• 1/4 cup vegetable oil
• 1/2 teaspoon almond extract
• 7 drops green food coloring

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
2. In a large bowl mix together cake mix and pudding mix. Make a well in the center and pour in eggs, water, oil, almond extract and green food coloring. Blend ingredients, then beat for 2 minutes at medium speed.
3. Pour into prepared 10 inch tube pan. Bake in the preheated oven for 50 to 55 minutes, or until cake springs back when lightly pressed. Cool in pan 15 minutes. Turn out onto a wire rack and cool completely.

*Some suggested adding sour cream ½ c. and used 2 eggs instead
*Frosting: pistachio pudding mix + cool whip
Or almond glaze: powdered sugar, milk and almond extract

Mushroom Asparagus Quiche

Mushroom Asparagus Quiche Recipe
recipe found at taste of home


• 1 tube (8 ounces) refrigerated crescent rolls
• 2 teaspoons prepared mustard
• 1-1/2 pounds fresh asparagus, trimmed and cut into 1/2-inch pieces
• 1 medium onion, chopped
• 1/2 cup sliced fresh mushrooms
• 1/4 cup butter, cubed
• 2 eggs, lightly beaten
• 2 cups (8 ounces) shredded part-skim mozzarella cheese
• 1/4 cup minced fresh parsley
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon each dried basil, oregano and rubbed sage


• Separate crescent dough into eight triangles; place in an ungreased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal perforations. Spread with mustard; set aside.
• In a large skillet, saute the asparagus, onion and mushrooms in butter until asparagus is crisp-tender. In a large bowl, combine the remaining ingredients; stir in asparagus mixture. Pour into crust.
• Bake at 375° for 25-30 minutes or until a knife inserted near the edge comes out clean. Let stand for 5 minutes before cutting. Yield: 8 servings.

Zucchini Cornbread Casserole

Zucchini Cornbread Casserole
recipe found at allrecipes

• 4 cups shredded zucchini (about 2 zucchini)
• 1 onion, chopped (I used ½ an onion)
• 2 eggs, beaten
• 1 (8.5 ounce) package dry corn muffin mix
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 8 ounces Cheddar cheese, shredded

1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8X8 dish.
2. In a large bowl mix together the zucchini, onion, eggs, muffin mix, salt and pepper. Stir in 4 ounces of the cheese. Spread this mixture into a greased 8x8 dish; top with remaining 4 ounces of cheese.
3. Bake in a preheated oven for 45 minutes.

Thursday, April 8, 2010

menu plan 4/8-4/14

Thursday: pork carnitas with guacamole, sour cream, tortillas ( freeze half)
*green salad
*fresh or canned fruit

Friday: fish lake meatballs (freeze half)
*mashed potatoes deluxe
dessert: oreo cookies

Saturday: sweet and sour chicken w/ rice
*green beans
*hawaiian bread

Sunday: hubbys in charge

Monday: chicken alfredo
*green salad
*grape salad
treat: freezer slab apple pie with icecream

Tuesday: leftovers or freezer meal

Wednesday: cream cheese crockpot chicken w/ noodles
*frozen veggie
*cucumbers and onion salad or green salad

Thursday, March 18, 2010

la la la lemon bars

La La La Lemon Bars
recipe found at nesting habits

Ina Garten's recipe. You'll like them.


For the crust:
•1/2 pound unsalted butter, at room temperature
•1/2 cup granulated sugar
•2 cups flour
•1/8 teaspoon kosher salt

For the filling:
•6 extra-large eggs at room temperature
•3 cups granulated sugar
•2 tablespoons grated lemon zest (4 to 6 lemons)
•1 cup freshly squeezed lemon juice
•1 cup flour
•Confectioners' sugar, for dusting

Preheat the oven to 350 degrees F.
For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

Cut into triangles and dust with confectioners' sugar.

Wednesday, March 17, 2010

menu plan 3/18-3/24

Thursday: southwestern beef
*green salad

Friday: asian orange chicken
*rice or noodles
dessert: strawberry shortcake

Saturday: yummy chicken casserole
*noodles or rice
*corn and zucchini casserole
breakfast: apple pancake dutch

Sunday: hubby's in charge

Monday: southwestern egg rolls

treat: orange glazed poppyseed bread

Tuesday: leftovers or freezer meal

Wednesday: pineapple and sweet potato chicken
*spinach salad
*hawaiian bread

Thursday, March 11, 2010

menu plan 3/12-3/17

Friday: Coconut shrimp
*cilantro lime coleslaw
*garlic cheddar biscuits

Saturday: Honey lime chicken enchiladas (homemade salsa and guacamole)
*green salad
*creamy grape salad

Sunday: hubby's in charge

Monday: Asian orange chicken
*rice or noodles
*frozen veggie
treat: sweet potato sensation

Tuesday: leftovers or freezer meal

Wednesday: Southwestern beef (with homemade salsa and guacamole)
*green salad

Wednesday, March 3, 2010

menu plan 3/4- 3/10

Thursday: Dad's Meatloaf

Friday: Coconut Shrimp
*cilantro lime coleslaw
*garlic cheddar biscuits

Dessert: lemon bars

Saturday: Roast Chicken
*sweet and savory spuds

Sunday: hubby's in charge

Monday: Chicken Pot Pie
*green salad

treat: sweet potato sensation

Tuesday: leftovers or freezer meal

Wednesday: Pineapple chicken and sweet potatoes
*hawaiian bread

Wednesday, February 10, 2010

menu plan 02/11-02/17

Thursday: scout banquet

Friday: pepperoni casserole
*green salad
*garlic bread

Saturday: valentine's dinner

Sunday: hubby's in charge

Monday: best chicken fajitas
*mexican rice
*refried beans
treat: sweetheart brownies

Tuesday: leftovers or hamburger helper

Wednesday: spaghetti
*green salad
*fruit or fruit salad

Thursday, January 21, 2010

brownies to die for

i thought these brownies were amazing! if you like coconut and pecans you'll love these. i especially liked how moist they were. i will try and get a picture next time i make these because i will be making them again!

Brownies To Die For
recipe found at allrecipes

• 1 (19.8 ounce) package brownie mix
• 1 cup sour cream
• 1 (16 ounce) container coconut pecan frosting
• 1 cup semisweet chocolate chips
• 1 cup chopped pecans

1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan.
2. Mix the brownie mix according to box directions, omitting 1/2 of the oil asked for. Stir in the sour cream and coconut pecan frosting. Spread evenly into the prepared pan.
3. Bake for 25 to 30 minutes in preheated oven, or until done. Be careful not to overbake, or they will harden and be impossible to eat! About 5 minutes before brownies are done, remove from oven, and sprinkle chocolate chips over the top along with chopped pecans. Place back in the oven for 5 minutes. Remove pan from oven, and use a spatula to spread the melted chocolate chips over the top to frost the brownies.

Wednesday, January 20, 2010

menu plan 1/21-1/27

Thursday: chicken cordon bleu with alfredo sauce
*fruit salad

Friday: out to eat for date night
dessert: cheesecake topped brownies

Saturday: homemade pizza
*green salad

Sunday: hubby's in charge

Monday: best ever meatloaf

treat: pistachio cake

Tuesday: leftovers or freezer meal

Wednesday: asian chicken bbq
*fumi salad

Wednesday, January 13, 2010

menu plan 1/14- 1/20

Thursday: out to eat for date night

Friday: chicken and spinach alfredo lasagna
*green salad
dessert: brownies to die for

Saturday: chicken chimichangas
*fresh fruit
*chips and salsa

Sunday: hubbys in charge

Monday: sweet chili
*salad or fruit
treat: pistachio cake

Tuesday: leftovers or freezer meal

Wednesday: sweet and sour meatballs ( in the crockpot)

Tuesday, January 12, 2010

Copycat Winger's Sticky Fingers

my husband absolutely loved these! i really liked them too. i would like to try the sauce on a hamburger. i am also going to try the sauce with grilled chicken, and homemade chicken fingers. oh and my husband also suggested the sauce would go well as a chinese chicken dish served with rice. i think i'll try this sauce with this recipe and this recipe. if you keep a bag of breaded chicken tenders on hand in the freezer, its a great quick fix recipe!

photo source

Winger's Copy Cat Sauce for sticky fingers (or what ever you like it on)
recipe found at real mom kitchen

**Covers about 8 sticky fingers
3 Tbsp. Franks Hot Sauce (It has to be Franks Hot Sauce... no other sauce will taste as good)
3/4 c. brown sugar
2 Tbsp. water

Heat up hot sauce, brown sugar and water in a sauce pot until all the sugar dissolves ( I brought it to a boil and let it boil for a minute or two). That's it.
You can use it to coat wings, popcorn chicken, etc. I used Tyson breaded chicken strips. You can get a big box of them at Sam's Club or just get them at your local grocery store. Once you chicken is cooked pour sauce over or put chicken in a container with a lid, pour sauce over the chicken, cover with the lid and shake to coat chicken in the sauce.

Ranch Dipping Sauce

1 pk Hidden Valley Ranch Dressing

Make according to package directions, except substitute buttermilk for the milk.

bowtie chicken pasta salad

Bowtie Chicken Salad (I made half of this recipe)
recipe found at real mom kitchen

16oz. Bowtie pasta, boiled until tender
6 large chicken breasts, boiled till cooked, cut into bite size pieces.
3 can mandarin oranges, drained (I would up this to 4 cans)
2 cups water chestnuts, drained (I left these out)
1/2 cup parsley, finely chopped (left out)
1 bunch green onions, chopped
3/4 cup honey roasted peanuts (I used a mixture of honey roasted cashews and peanuts)
6oz. cranberries (left out)
10oz. spinach (add spinach before serving, I would leave this out)
1/4 cup sunflower seeds (I would skip these)

1 cup oil (i will try using less next time)
1/2 tsp salt
6 tablespoons sugar
2/3 cup white whine vinegar (I used red)
2/3 cup teriyaki sauce
1/2 teaspoon pepper

Whisk all dressing ingredients together
Combine all ingredients except spinach (I’d reserve a little of the dressing to toss in before serving). Place overnight in refrigerator in zip-lock bag.
Before serving: Mix together zip-lock bag ingredients and spinach…serve (I would skip this of just serve the salad on the spinach to make it look pretty)

Wednesday, January 6, 2010

menu plan 1/7-1/13

Thursday: ranch chicken wraps
*green salad
*pan fried potatoes

Friday: bowtie chicken pasta
dessert: blueberry dump cake

Saturday: french onion soup
*green salad

Sunday: roast
*mashed potatoes with gravy

Monday: sticky fingers
*green salad or veggie
*fresh fruit
treat: chocolate peanut butter cup cookies

Tuesday: leftovers or freezer meal

Wednesday: melt in your mouth porkchops ( in the crockpot)
*green salad or veggie (green beans)

beef taco bake

this recipe is certainly not the best recipe i've ever had but it was tasty and a great one for using up tomato soup. i would really like to try it substituting the ground beef for chili con carne. i would also like to try it using macaroni noodles in place of the tortillas to make it more food storage friendly.

Beef Taco Bake

recipe found at real mom kitchen

1 pound ground beef
1 can (10 3/4 ounces) Campbell’s Condensed Tomato Soup (regular or 25% Less Sodium)
1 cup salsa
1/2 cup milk
6 flour tortillas (8-inch) OR 8 corn tortilla (6-inch), cut into 1-inch pieces (I use my pizza cutter to do this)
1 cup shredded Cheddar cheese (about 4 ounces)

Cook the beef in a large skillet over medium-high heat until it’s well browned, stirring often. Pour off any fat.
Stir the soup, salsa, milk, tortillas and half the cheese in the skillet. Spoon the beef mixture into a 2-quart shallow baking dish. Cover the baking dish.
Bake at 400°F. for 30 minutes or until the beef mixture is hot and bubbly. Sprinkle with the remaining cheese. (I put it back in the oven for 5 min to get the cheese nice and melty)

*to make it a stovetop meal skip the baking part and serve warm and heated out of a skillet

Food Storage items used: tomato soup, salsa, could substitute beef for beans or chili con carne, could substitute milk for evaporated milk or powdered milk, could substitute tortillas for cooked macaroni noodles

mom's sloppy joes

real mom kitchen has done it again! seriously her recipes are fantastic, we must have the same taste ( i think we both like things a little on the sweet side). these sloppy joes were the best i've ever had, and i've tried about 2 or 3 recipes, but this one is my favorite! i did end up adding a tad bit more bbq sauce and i used sweet baby ray's honey bbq sauce because it is our favorite.

photo source

Mom’s Sloppy Joes

1 pound hamburger
1/4-1/2 cup onion chopped (could use dried onion)
1 can condensed tomato soup
3 Tbsp sugar
2 Tbsp or more barbecue sauce
8 hamburger buns
8 slices of american cheese, if desired

Brown together the hamburger and onion. Add the soup, sugar and barbecue sauce and simmer for 5 minutes. You can add more barbecue sauce to make it the consitency you like. Serve on buns
Food Storage items used: dried onion, tomato soup, sugar, bbq sauce

flourless peanut butter cookies

this is a really thick and rich peanut butter cookie. if you like peanut butter you'll love these cookies. i didn't take a picture of the ones i made because they were too thick to shape. i also really liked these cookies because they were still soft and chewy the next day! this would also be a great food storage recipe. if you substituted the egg for powdered egg then you would be able to use all food storage ingredients!
photo source
(mine looked nothing like this)

Flourless Peanut Butter Cookies
recipe adapted from allrecipes

• 1 cup peanut butter
• 1 cup white sugar (used ¼ c. white sugar and ½ c. brown sugar instead)
• 1 egg
• 1 tsp. vanilla

1. Preheat oven to 350 degrees F (180 degrees C).
2. Combine ingredients and drop by teaspoonfuls on cookie sheet. Bake for 8 minutes. Let cool. Recipe doesn't make very many, so you could double recipe as you desire.
*could try adding ½ tsp. baking soda
*still really soft the next day!
food storage ingredients used: peanut butter, sugar, vanilla, (could use powdered egg)

eating from my pantry challenge: week 1 review

well week one was kind of an unusual week because of new years eve and new years day we had been fed by family. we also had a more than usual amount of leftovers in our fridge this week so i didn't get to as many recipes as i had planned but here is a review of what i did make:

thursday (new years eve): fed by family
*made flourless peanut butter cookies ( super thick but yummy, will add this recipe to my file)

friday (new years day): fed by family

saturday: leftovers

sunday: leftovers

monday: mom's sloppy joes (really good, will add to my recipe file)
*old fashioned potato salad ( just okay i've had better, will not add to recipe file)
*cruncy peanut butter swirl brownies (again just okay, will not add to recipe file)

tuesday: beef taco bake ( not the most wonderful recipe, but a good one for tomato soup and leftover salsa, will keep for future tomato soup)
*frozen corn

so there you have it. i have managed to clear out some more room in the fridge from using up some leftover ingredients.

this is what i have used up so far:

*pickle relish
*frozen corn ( i have a lot of frozen veggies right now that need to be used up)
*bbq sauce
*tomato soup
*peanut butter
*brownie mix

this is what i still need to use up:

*horseradish sauce
*teriyaki sauce
*hot sauce
*grape jelly
*peanut butter ( i've knocked out two jars so far but i've got about 4 more to be used by march)
*cake and brownie mixes
*evarporated milk
*beef broth
*cream of chicken and cream of mushroom soup
*tomato soup
*pork and beans
*canned peaches
*frozen veggies, fruit, rolls, and various meats

wow that list is super long. i'll be posting my menu plan for this week next.
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